Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s notes
Observed bar tender grab large ice cube from freezer with bare hands and spin it in the glass at the time of inspection. Discussed with manager that all foods that are consumed, including ice and garnishes that go into drinks, should not be touched with bare hands. Discard foods that are touched with bare hands so they do not pose a risk of spreading possible foodborne illnesses to customers.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Bar dish machine was run over several cycles and was not dispensing the minimum required 50PPM chlorine concentration to adequately sanitize dishes. Discussed with manager that the dish machine should not be used to sanitize dishes until it can be repaired. Bring dishes up to the main dishwasher to be sanitized while the bar dishwasher is not able to be used. Contact service provider and have them repair machine, then once machine is repaired, use can be resumed. Maintain dish machine at 50PPM chlorine to adequately sanitize dishes.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
There was significant ice buildup observed in the Walk In Freezer at the time of inspection. Ice was starting to form icicles down to shelves where food was stored. Discussed with Chef that the ice buildup needs to be removed so that it does not contaminate food stored in the Freezer. Clean Walk In Freezer and maintain clean to sight and touch.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Reach In Cooler was observed missing both kick plates, exposing mechanical parts of the machine. Provide kick plates for the Reach In Cooler and maintain them.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Food workers must wash their hands before starting food preparation tasks.
Inspector’s notes
There was only one staff member in the dishwashing area washing dishes. They were observed moving from dirty to clean without removing their gloves or washing their hands and putting on a new pair of gloves. Discussed with Chef that if one person is doing dishes, they need to make sure that they wash their hands and put on new gloves before putting away the clean dishes. Retrain staff to wash hands after loading dirty dishes into the dish machine and before putting away clean dishes.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Facility has their own employee illness log, but it is missing most of the reporting information. Provided copy of Minnesota Department of Health employee illness log for facility to use as a guide to enter all required information for tracking employee illness. Provide an employee illness log with all required information on it and fill out with each employee illness occurrence.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Fish Guys containers that are only meant for one use are being re-used to hold other foods. Explained to chef that containers are single use and not able to withstand dish machine sanitizing temperatures or chemical sanitizers and break down quickly. Observed multiple Fish Guys containers with broken or chipped edges. Discard all single-use containers and do not re-use them.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Handwashing signage was observed missing from handwash sink in the kitchen. Provide and maintain to notify employees that the sink is only designated for washing hands.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.
Inspector’s notes
Facility is currently curing foie gras mousse with pink salt sodium nitrate. Discussed with chef that in order to cure with curing agents, they need to submit a HACCP plan to the City of Minneapolis and have it approved before using those curing methods. Discontinue curing and remove cured products from sale until curing can be performed under an approved HACCP plan for the establishment. Provided link to City of Minneapolis HACCP site for further information with emailed report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.
Inspector’s notes
Business had vacuum sealed (reduced oxygen packaged) cooked pork belly for use in the restaurant at the time of inspection. Discussed with Chef that using vacuum sealing (reduced oxygen packaging) requires a HACCP plan. Chef removed vacuum sealed items from sale immediately. Discontinue vacuum sealing until a HACCP plan has been submitted to the City of Minneapolis and approved. Provided link to City of Minneapolis HACCP site for further information with emailed report.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Chlorine bleach sanitizer solution in the bar dish machine was measured at 0PPM at the time of inspection. Head bartender at the time checked machine and found sanitizer container empty. After changing container and running the machine a few times, dish machine measured 50PPM chlorine as required by machine's data plate. Monitor and maintain chlorine dish machine at 50PPM minimum chlorine at all times.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode MN Rule 4626.0033APermits, training, and postings
Official wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
There is no Certified Protection Manager for the establishment that is registered with the State of Minnesota. According to Chef, past CFPM is now CFPM for one of their locations in St. Paul. Provided application to State of MN with emailed report. Provide a CFPM for this establishment that has taken an approved course and is registered with the State of Minnesota. Keep certificate on site and keep current at all times.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.